Ingredients:
3 Tbsp canola oil, 3 Tbsp raspberry wine vinegar, 1 tsp lemon juice, 1/4 tsp salt, 2 1/2 tsp granulated sugar, 1 lb chicken breast, boneless and skinless, 1 pinch salt, 1 pinch black pepper, 1 large head romaine lettuce, 2 medium green onions, sliced, 1/2 pint raspberriesPrepare Dressing:
1 In a small bowl combine oil, vinegar, lemon juice, salt and sugar. Stir till sugar is dissolved.
Place in fridge while preparing the salad.Prepare Salad:
1 Take the head of lettuce and separate the leaves. Place the leaves in cold water in the sink or a large bowl to soak for a couple of minutes. Then rinse the leaves and shake off the excess
water. Tear the leaves into pieces and place in a large bowl. Wash and slice the green onions
and place in bowl with lettuce. Gently rinse the raspberries and place on paper towels to dry
and set aside.
2 Rinse the chicken breast and pat dry with paper towels. Season chicken with a pinch of salt and
pepper. Place on a small broiler rack and broil until the chicken is cooked. Cut the chicken into
strips.
3 Take the dressing out of the fridge and stir. Pour over lettuce and green onions in bowl and toss until leaves are well coated with dressing. Add cooked chicken strips and toss into salad. Place raspberries on top of salad and gently toss so as not to crush raspberries. Serve.Servings: 6Nutrition Facts:
Serving size: 1 serving, Amount Per Serving, Calories 186.27, Calories From Fat 74.16, Total Fat 8.43g, Saturated Fat 0.80g, Cholesterol 43.85mg, Sodium 204.03mg, Potassium 513.84mg, Carbohydrates 9.26g, Dietary Fiber 4.05g, Sugar 4.28g, Sugar Alcohols 0.00g, Net Carbohydrates 5.21g, Protein 19.16gCooking Tips:
If you are unable to find raspberry wine vinegar you may substitute red wine vinegar. It will not
be exactly the same but will still be good.
Raspberries are delicate so the less you handle them the better. Add them at the very end and
toss gently so they retain their shape. If you are unable to get fresh raspberries you may use
partially thawed frozen ones.
Note: This recipe is copyrighted by the author.
By Free Vegetable Recipes
Are you looking for some new ways to cook chicken without spending a lot of time in your kitchen? If so, I have 3 delicious chicken recipes to share with you!These recipes are all made in the crock pot (slow cooker). They only take a few minutes to prepare. If you are a busy mom, I think you will enjoy these recipes.Crock Pot Cooking TipsFill your slow cooker at least 1/2 full for the best slow cooking results. Tender vegetables such as fresh mushrooms, tomatoes or zucchini will only need to be added for the last 45 minutes of cooking time, otherwise you could over cook them. To assure even cooking of meat, be sure there is some space between the pieces to allow for circulation of heat and seasonings. Some vegetables, especially onions and carrots, often take longer to cook than meat. Always place them at the bottom of the slow cooker. Chicken Marengo2 1/2 to 3 lb. frying chicken, cut up1 (1 1/2 oz) pkg. spaghetti sauce mix1/2 c. dry white wine2 fresh tomatoes, quartered1/4 lb. fresh mushroomsPlace chicken parts in crock pot. Combine dry spaghetti mix with wine; pour over chicken. Cover and cook on low for 7 hours. Turn control to high; add tomatoes and mushrooms. Cover, cook on high for 40 additional minutes. Zucchini Chicken 1 frying chicken, cut up 1 tsp. seasoned salt 1/4 c. flour 1/2 tsp. salt 1/8 tsp. pepper 2 tbsp. grated Parmesan cheese 1/2 tsp. paprika 1 lb. zucchini, cut into thin slices 1/2 c. chicken bouillon 1 (4 oz.) can mushrooms, drained Sprinkle chicken with seasoned salt. Combine flour, salt, pepper, cheese and paprika; coat chicken with mixture. Place zucchini in bottom of crock pot. Pour bouillon over zucchini. Arrange coated chicken on top. Cover and cook on low for 5-6 hours or until tender. Turn to high and add mushrooms and cook for an addition 15-20 minutes. Cheesy Chicken 6 boneless chicken breasts 1/4 tsp. salt 1/4 tsp. black pepper 1/4 tsp. garlic powder 2 (10.75-oz.) cans condensed cream of chicken soup 1 (10.75-oz.) can condensed cheddar cheese soup Rub chicken breasts with salt, pepper and garlic powder. Place chicken in slow cooker and pour soups over the top. Cover and cook for 6 to 8 hours on low.
By Free Vegetable Recipes
Sometimes a person just doesn't feel like a full, heavy meal. When you desire a light meal and don't have a lot of time, turn to one of these quick and easy entree salad recipes. Whether you choose the Wild Rice Salad with Tuna or the Cashew Chicken with Peas, you are sure to have a great salad meal. But if you are looking for a really refreshing salad, try the Fruity Ham and Pasta Salad.
WILD RICE TUNA SALAD
1 pkg (6-oz) long-grain and wild rice mix1/2 cup mayonnaise1/4 cup sour cream1/2 cup finely chopped celery2 tbsps finely chopped onion1 (12-oz) can solid white tuna in spring water; drained and flaked1 cup salted cashewsLettuce leaves
Cook the rice mix according to the package directions. Add the mayonnaise, sour cream, celery, onion, tuna, and cashews. Stir to mix well. Chill. Serve on lettuce leaves.
CASHEW CHICKEN & PEA SALAD IN 15 MINUTES
1 cup leftover (or deli) chicken, diced1 pkg (16-oz) frozen peas, thawed1 can (8-oz) sliced water chestnuts, drained3/4 to 1 cup unsalted whole cashews6 green onions, chopped1/2 cup mayonnaise1 tsp soy sauce1/2 tsp ground gingerDash of garlic powder
In a large salad bowl, place all of the ingredients and toss well to coat. Serve immediately.
Note: If you are an oddball like me and don't eat chicken, you can substitute chopped cooked ham.
FRUITY HAM AND PASTA SALAD
1 can (11-oz) mandarin orange sections1 (8 1/4-oz)can pineapple chunks1 (6 3/4-oz) can chunk-style ham1 cup corkscrew macaroni, uncooked1/3 cup salad dressing OR mayonnaise1 tbsp honey2 tsp vinegar1/4 tsp celery seed2 cups torn salad greens1 stalk celery, sliced2 tbsp sunflower seeds, optional
Chill unopened cans of oranges, pineapple, and ham in the freezer for 10 minutes. Meanwhile, cook macaroni according to package directions; drain. Turn macaroni into a bowl of ice water. Let stand for 5 minutes. Drain well.
To make dressing: In a small mixing bowl, stir together salad dressing or mayonnaise, honey, vinegar, and celery seed. Stir to blend well.
Drain fruits and ham. Flake the ham into chunks. In a large bowl, toss together macaroni, orange sections, pineapple, ham, salad greens, and celery. Pour dressing atop the salad. Toss well to coat. Sprinkle with sunflower seeds, if desired.
Enjoy!
By Free Vegetable Recipes
No surprise that since the beginning of the year, food editors around the country have spent a lot of time scrounging up recipes that can suit tighter food budgets.
For my own part, I have always tried to be sensible when selecting recipes for these pages. It's a fine balance to keep when you want to tempt cooks to stretch their culinary wings a bit, yet not go overboard with time-consuming dishes or expensive ingredients.
I recommend using boneless chicken thighs, not breasts when making stews and dishes you will reheat. The thigh meat won't dry out as easily as breast meat. Plus, it's much less expensive to buy the bone-in thigh meat and debone it yourself.
CHICKEN PASTA FAGIOLI
1 tablespoon olive oil
1 cup chopped onion
3 garlic cloves, minced
2 celery stalks, chopped
2 medium carrots, cut in 1/4-inch dice
1 pound boneless chicken thighs, cut in 1/2-inch pieces
4 cups lower-sodium chicken broth
1 14 1/2-ounce can diced tomato
1 15-ounce can cannellini beans, drained and rinsed
1 cup small bow-tie pasta (other small shapes may be substituted)
4 tablespoons grated Parmesan
1. Heat the oil in a Dutch oven over medium high. Add onion, garlic, celery and carrots. Cook, stirring occasionally, 5-6 minutes until soft. Add the chicken and cook until lightly browned on all sides, 6-7 minutes. Stir in the broth, tomatoes and beans. Bring to a boil. Add the pasta and cook until tender, about 12 minutes.
2. Ladle into four bowls; top each with 1 tablespoon of Parmesan. Makes 4 servings, each with 445 calories, 34 grams protein, 9 grams fiber, 14 grams fat, 4 grams saturated fat, 1,385 mg sodium
Note: To reduce sodium, use low-sodium canned beans.
Born and raised in the great state of Louisian and a Chef I have experience in creating menus,deciding on themes forrestaurants, knowledge in food preparation, managing employees,e stablishing and maintaining contacts with vendors, overseeing customer relations.
I enjoy trading recipes, golfing, fishing, spending time with my love ones and of course cooking.
http://take-the-first-step.ws/recipes
character building
By Free Vegetable Recipes
The one major problem single men have is, they never their pantry stocked. This could be problematic. If your pantry isn't properly stocked, you are more likely to fill up on snack food or worse; fast food. You need to ensure you have a well stocked pantry so Unsure of what kinds of things you should have on hand? Well, no need to concern about it any further. We have outlined a list of 20 items you must keep in your pantry.
1. Fat Free Milk. You should always have some fat free milk on hand. Cereal in the morning is a great way to get a good easy meal.
2. Water, always have some cold water on hand. Get yourself a pitcher or something that you can keep water in the ice box. I would suggest that you don't run to the store to get more bottled water. There are many products that you are use to filter your tap water. One of my favorites is the pitcher with the filter in it. I'm sure you have seen these on television before. When you pour the water, it goes through a filter.
3. Carrots. These are great for snacking. Just add some low fat dip and you have a snack that will rival any deep fried snacks.
4. Fruits. Always have some fruit on hand. It is great for snacking. You can eat fruit and instead of potato chips.
5. Eggs. You need these for baking and other specialties. Also they are great for a protein filled breakfast.
6. Peanut butter. This is a great way to get some protein without having to worry about the fat. Use it on your toast for breakfast instead of butter.
7. Butter. You shouldn't suck on butter like you do a lollipop. But, butter is a must for baked goods. Also, fried eggs taste great cooked in butter.
8. Yogurt. This is great for hot summer days. You can make tons of drinks out of this. Also, it is great with chicken. You should learn a bit about Indian cooking for more ways to use yogurt. Indians love yogurt and eat it often. Also Activa is a great way to help your digestive tract.
9. Mayo. Don't use this stuff every day. But, you do need to use some if you make tuna or chicken salad. It can also be great on low fat cuts of chicken and such. It is good on items that are dry. Make sure to buy the low fat kind and to use as little as possible.
10. Lemons. These are a must if you eat a lot of seafood. Also, a cold glass of lemonade is great after a hard days work.
11. Fresh ginger. This will keep for a long time in your ice box. Don't cover it or anything like that. Keep it whole in your ice box for best keeping.
12. Cheeses. This is certainly a must have. Don't ingest too much of it. Cheese is the beauty of life. It can make a dull dish come alive.
13. Drinks. Always have some drinks on hand. Have some fruit juice, beer and sodas in the ice box. Don't go over board with them, but you can have a beer from time to time as a treat.
14. Mustard. I like to use this instead of mayo on sandwiches. It is a great way to knock out the fat. You can choose regular or spicy. In any case they are healthier than Mayo.
15. Pasta. Want a meal in a minute? Pasta is the way to go. It only takes a few minutes to cook.
16. Canned veggies and fruits. When in a pinch, canned is better than none at all. You should always eat fresh fruits and veggies, you should always have some canned ones in the pantry. How do you know when you will have a craving for corn and not have any fresh on hand? Canned food can last a very long time, so you don't have to eat it right away. I would suggest to you that you eat as many raw veggies as possible. If you must cook them, blanch them slightly. Just cook them long enough so that they starchy feeling of a raw veggie is gone. Certainly don't cook them until they are limp and colorless. That robs them from anything that is worth eating. You are eating these to be healthy, that is a choice you make. Cooking them to the point that they are worthless might be an easier way to force yourself to eat them, but your efforts are being wasted.
17. Bread. You should always have some bread on hand. Don't go hog wild here on the carbs. A good sandwich is great from time to time. I would suggest that you find a local bakery and buy your bread there. Don't buy that awful white stuff that has been sitting on the shelf for who knows how long.
18. Jerky. You can make fish jerky, turkey jerky and beef jerky. I love making jerky because it saves me so much money. I don't have to pay over ten dollars a pound for jerky. I can use what ever cut of meat that is on sale at the store. You can always go with the same boring veggie platter for a snack. I do love my veggies, but this can get a bit boring at times. That is why I love the dried fruits and veggies.
19. Cereal. Great for that last minute breakfast. Have some of this on hand so you don't have to wait in line at the fast food joint to get your heart attack on a muffin.
20. Spices and herbs. Always keep some of these on hand. Go to a place where you can buy them in bulk. Don't buy those little containers in the store. Not only are they too expensive, but you don't know how long they have been sitting there. When you buy from a place that sells bulk, you know that you will be getting fresh items.
Here are some ways to increase your fruit and veggie consumption:
For breakfast-time put some fruit in with your cereal. I love doing this. This gives your cereal a sweet zing without adding a bunch of sugar. Also you can drink a glass of juice along with your breakfast. Juice is a great way of 'eating' your fruit. Make sure to get juice with the pulp in it, it is also good fiber.
Lunch. Eat healthy salads. Make sure not to load them with bad dressing. Have veggie sticks along with your meal, this will also fill you up.
For desert you can have a piece of fruit. This is a better desert than having a ice cream or something you will regret.
For dinner I would suggest that you try vegetarian pizza or meals based around veggies.
Why not eat some flavorful fish and a plate full of greens and corn? You can mix and match things how ever you like it.
The main thing to understand, make fruits and veggies fun. If you keep them bland, you won't be encouraged to eat them. Get a cook book or your favorite cooking web-site and learn how to prepare your fruits and veggies. You will notice a drastic difference in the way you feel and people will see it too!
For more helpful dietary information, Go Here!
My name is Sandra Goldstein. I am currently designing a website. It will be introduced in the near future. In the meantime enjoy some of my readings.
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By Free Vegetable Recipes
The hot days of summer are definitely here. It's time for quick, easy, lite, cool foods! Following are a couple of recipes that are perfect for summertime entree salads. Whether for a luncheon, dinner by the pool, or simply something quick and easy on a hot summer day, give these recipes a try.
This curried turkey salad is a good blend of poultry with a veggie - celery, and a fruit - apple, blended in a low-fat creamy dressing. It not only tastes good but looks great served on a pretty plate atop a bed of lettuce leaf. You can pick up the turkey at the deli and save heating up the kitchen.
CURRIED TURKEY SALAD
1 tbsp olive oil
1 tbsp curry powder
1/4 cup diced onion
2 tbsp lemon juice
2 tbsp Granular SPLENDA
1/2 cup low-fat mayonnaise
2 stalks celery, thinly sliced
1 lb roasted turkey breast, cubed
1 medium apple, diced
Salad greens to cover 4 salad plates
Heat oil in small saucepan over medium-high heat. Add curry and onion. Cook, stirring 1-2 minutes until onion is tender. Add lemon juice and Splenda. Simmer until sauce begins to thicken, about a minute. Remove from the heat and cool. Stir mayonnaise into cooled sauce, mix well. In a large bowl, toss together, celery, apple and turkey. Add dressing and gently toss until evenly coated. Place turkey mixture atop salad greens on plates.
The Chinese Chicken Salad requires a bit more preparation but you can cook the chicken in advance and refrigerate or pick up roasted chicken at the deli if you are short on time or don't want to heat up the kitchen.
CHINESE CHICKEN SALAD
4 boneless, skinless chicken breasts
1 1/2 tbsp Soy sauce
1 medium head of cabbage, shredded
6 chopped green onions
2 pkgs chicken flavored Ramen noodles
1/2 cup plain almonds, sliced
1/4 cup sesame seeds
3/4 cup extra-virgin olive oil
1/4 cup sesame oil
1/4 cup rice or white vinegar
1 of the seasoning packets from the Ramen noodles
1 tbsp Splenda
Preheat oven to 350 degrees. Place chicken breasts on foil and pour soy sauce evenly over chicken. Wrap in foil to make a packet. Bake for 35 minutes or until chicken is done. Remove from oven, cool enough to handle and cut into bite-size pieces. Toast noodles and almonds in a non-stick skillet, stirring so as not to burn. Add sesame seeds at last minute and brown lightly. Mix together oil, vinegar, seasoning packet and Splenda. Put cabbage, onion and chicken pieces into a large bowl. Pour oil mixture over top of ingredients in bowl and mix well. Add toasted noodles, almonds and sesame seeds. Mix again. Ready to serve.
Enjoy!
By Free Vegetable Recipes
Summertime and the livin' is easy! What says summertime better than a backyard cookout? And don't be worried about inviting your diabetic relatives or friends. Here is a complete menu for you that is diabetic friendly. The food is delicious, no need to prepare diabetic and non-diabetic food. In fact, no one will guess you planned your meal around diabetic needs.
Let's start with an appetizer so folks can 'graze' while you do grill duty. How about some Garlic Olive Cheese Dip with an assortment of whole wheat or other whole grain crackers and some baked tortilla chips? Sound good? Here is the recipe:
GARLIC OLIVE CHEESE DIP
1 pkg (8 oz) cream cheese, softened 20 pimento-stuffed Spanish olives, finely chopped 5 peeled garlic cloves put through a garlic press
Mix all three ingredients together. Let set for at least an hour to let flavors blend before serving. Serve with party crackers or with chips. Refrigerate leftovers, if there are any!
Chicken is an excellent choice for the grill. It's quick, easy, and healthy. It also packs a big protein punch which allows your diabetic friends and relatives to also enjoy the carbs you will serve. For something different try chicken with black bean salsa. The black beans make it a good diabetic choice and the salsa is refreshing.
CHICKEN WITH BLACK BEAN SALSA
1 can black beans, rinsed and drained 1 can (8 oz) crushed pineapple in its own juice, drained 1/2 small red onion, chopped 1 plum tomato, chopped 1 garlic clove, minced 2 tbsp lime juice 1/4 tsp salt, optional 1/4 tsp freshly ground black pepper
RUB: 1 tbsp brown sugar 1 tsp hot pepper sauce 1/2 tsp garlic powder 1/2 tsp salt (optional) 1/2 tsp freshly ground black pepper
4 skinless boneless chicken breast halves
To make salsa: In a large bowl, combine the beans, pineapple, onion, tomato, garlic, lime juice, salt and pepper. Refrigerate until serving.
To make chicken: Combine the sugar, hot pepper sauce, garlic powder, salt and pepper. Rub mixture over both sides of chicken.
To grill chicken: Coat grill with nonstick cooking spray before starting the grill. Grill chicken over medium heat until cooked thoroughly, about 4 to 7 minutes each side.
Serve chicken with salsa.
A good diabetic recipe as 1 serving of 1 breast half with 3/4 cup salsa has 31 g carbs but 29 g protein.
Cole slaw is always good on a hot summer day. This creamy cole slaw with be a perfect compliment to the chicken and to the beans and pineapple in the salsa. This dish needs to chill for at least two hours before serving to allow the flavors to blend. Perfect for a cookout as it can be made ahead.
CREAMY COLE SLAW
1 1/2 cups low-fat mayonnaise 1/3 cup SPLENDA granular 3 tbsp finely chopped sweet onion (optional) 2 tsp lemon juice 1 tbsp white wine vinegar 1/4 tsp celery seed 1/2 tsp salt 1/4 tsp black pepper 8 cups shredded cabbage or slaw mix 1/2 cup shredded carrots
Blend mayonnaise, Splenda, onion (if using), lemon juice, vinegar, celery seed, salt and pepper together in a large bowl. Add cabbage and carrots. Stir well to cover all the cabbage. Chill at least 2 hours before serving.
FRESH VEGGIE TRAY
A fresh veggie tray is always a nice addition. Use seasonal summer vegetables such as sliced cucumbers, tomatoes wedges, baby carrots, green onions, and broccoli crowns for a tasty, colorful presentation.
Ah, last but not least, don't forget dessert! This may not sound diabetic friendly but how about Brownie Sundaes? That's right, brownie sundaes. The way you make them, they will be diabetic friendly and delicious too. Let's start with this brownie recipe:
BROWNIES
3/4 cups cocoa powder 1/2 tsp baking soda 2/3 cup vegetable oil 1/2 cup boiling water 2 cups Equal Sugar Lite 2 eggs or 1/2 cup egg substitute 1 1/3 cups flour 1 tsp vanilla extract 1/4 tsp salt 1/2 cup chopped walnuts or pecans
In large mixing bowl, stir cocoa and baking soda together. Blend 1/3 of the oil into cocoa mixture. Add boiling water and stir until it thickens. Stir in Equal, eggs and remaining oil. Stir until smooth. Add flour, vanilla extract and salt. Blend together completely adding in nuts. Pour in a 9x13-inch baking pan that has been sprayed with non-stick vegetable oil spray. Bake for 35-40 minutes. Cool and cut into 24 pieces.
To make BROWNIE SUNDAES: Place a brownie on dessert plate. Top with a scoop of no-sugar-added or sugar free vanilla ice cream. Heat some sugar-free (I love the Russell Stover brand) chocolate sauce in the microwave 15-30 seconds and pour over ice cream. Top with finely crushed salt-free peanuts, optional.
Ice down some cold drinks in a large cooler, remember to include sugar-free drinks or make some lemonade using the following recipes.
OLD-FASHIONED-STYLE SUGAR-FREE LEMONADE
2/3 cup water 1/2 cup Splenda granular 1 cup fresh squeezed lemon juice (about 6-8 lemons) 4 to 6 cups cold water to taste
In a large glass measuring cup, combine 2/3 cup water and the Splenda. Heat in the microwave for 2 minutes on high. Using caution, remove from microwave and stir the mixture to see if Splenda is completely dissolved. If not, return to microwave and heat an additional 45-60 seconds. Fill a pretty, large pitcher with ice. Pour lemon juice over the ice. Add the Splenda mixture and stir well. Add 4 cups (1-qt) of cold water. Stir well to blend. Taste and add additional water to suit your taste.
BLACKBERRY TWIST LEMONADE
2 cups fresh blackberries or unsweetened frozen blackberries, thawed 1 cup fresh lemon juice 1 cup Granulated Splenda 4 cups cold water
Put berries, lemon juice, and Splenda into blender. Process mixture until smooth, scraping down sides. Press mixture through a sieve into a pitcher. Discard solids remaining in the sieve. Stir in water. Serve over ice.
Yield: 7 servings with 4 grams sugar each
There you have it! An easy menu for a backyard cookout that is suitable for your diabetic family and friends but also tasty for all guests.
Enjoy!
By Free Vegetable Recipes
For all the busy cooks out there who need quick recipes to feed their families, here are a couple of recipes for you that are kid pleasers. The Tuna Mac and Cheese is great for family meals. In this one quick dish you give your kids one of their favorites - macaroni and cheese that incorporates vegetables and tuna. And what child doesn't love pizza? Get them hooked on the Quick and Easy Chicken-Veggie Pizza.
TUNA MAC AND CHEESE
1 pkg (14-oz) deluxe style macaroni and cheese1 can peas and carrots, drained1 can (6 1/2-oz) flaked tuna, drained
Prepare the macaroni and cheese according to the package directions, adding 1/3 cup more milk than called for. Toss the tuna and the peas and carrots with the macaroni and cheese. Heat through to warm the peas, carrots, and tuna. Add a small amount of water while heating if the mixture becomes too thick.
QUICK AND EASY CHICKEN-VEGGIE PIZZA
1 ready-made pizza crust (12-inch)1 can reduced-fat cream of mushroom soup1 tbsp olive oil3 cups frozen California blend veggies1/2 red bell pepper, cut into thin strips1/4 tsp garlic powder1 tbsp chopped onion1 pkg cooked, refrigerated chicken strips1 cup shredded low-fat mozzarella cheese
Preheat oven to 450 degrees.
Spread the soup evenly over the pizza crust. Bake at 450 degrees for 5 minutes. Heat oil in a large skillet and add veggies, bell pepper, onion, and garlic. Cook until the vegetables are are crisp tender; spoon onto the pizza crust over the soup. Top veggies with the chicken and sprinkle the cheese over the top. Bake for 5 minutes or until the cheese is melted and the chicken is hot.
Enjoy!
By Free Vegetable Recipes
Chicken casserole is a warm and filling meal. It is convenient and easy to prepare and can be very economical. I enjoy chicken casserole with my family regularly. It is ideal for weekday family meals, but with the appropriate ingredients, it can be used for casual dinner parties.
Here is my favourite recipe for a tasty chicken casserole made with noodles and vegetables. It is a meal in one dish.
Ingredients
6 ounces of uncooked noodles
1 cup milk
1/3 cup of butter
1 teaspoon salt
1 cup sliced celery
6 tablespoons flour
2 cups diced chicken
6 ounces mushroom pieces
2 cups chicken broth
1 ounce jar pimento
1/3 teaspoon pepper
1 cup shredded cheese
1 grated carrot
1 cup chopped onion
1 teaspoon mixed herb seasoning
Cooking instructions
1. Cook the noodles until tender, drain and set it aside.
2. Cook chicken and cut it into small pieces (diced).
2. Put a big saucepan on a low heat and melt the butter in it.
3. Pour the grated carrot, sliced mushrooms and chopped onions into the saucepan. Cook this combination until tender.
4. Add the flour to the content of the saucepan and stir until smooth.
5. Add the pimento, salt, mixed herb and pepper.
6. Slowly add the chicken broth and the milk and stir until the sauce becomes thick.
7. Pour all the content of the saucepan into an oven proof casserole dish. Add the chicken and the noodles to it and sprinkle cheese over the top.
8. Bake the chicken noodle casserole in a pre-heated 350 oven for 25 to 30 minutes.
9. Ensure that it is thoroughly cooked and the cheese is melted.
Your tasty chicken noodle casserole with vegetables is ready to enjoy.
You can give this dish a different taste and feel by adding a wide range of ingredients according to your own preference. For example, you can add swede and leek if you desire.
By Free Vegetable Recipes
